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Smoky Potato Salad Recipe

Creamy Smoky Potato Salad. Filling, flavorful delicious potato salad made with red boiler potatoes. I’ve added a smoky twist in the salad dressing. This potato salad is amazing as a grill side or light lunch.  NEW! Instant Pot hacks to make this process very easy for you.

If you are regulars on this blog you know we are gardeners. Dave pretty much lives for his garden fresh potato harvest each summer. He loves planting a variety of potatoes. There are always red potatoes in his mix though. Red boiler potatoes are fabulous in potato salad and stir fries..lots of ways. However else we use them reds are our favorite salad potato. They hold up when properly boiled and produce a beautiful texture and flavor in potato salad.

Smoky Potato Salad

Smoky Potato Salad

My other favorite potato salad is spring medley potato salad.  That salad has a red potato base as well. But I added lots of other veggies and grapes to shake up the potato salad flavor profile. Today’s salad is all about tradition. Dave loves a good plain potato salad without all those extras. This is his favorite potato salad ever!

Below is Our first harvest from Dave’s s wire potato towers. I prefer red boilers for potato salad over russets. Reds give a better texture to the salad and we love their flavor.

Potato Towers

Dave harvested these red potatoes from our three wire potato towers. Plenty more to bring in!

The unique thing about this smoky potato salad is the smoky salad dressing I created. One of my favorite kitchen seasonings is Sweet mesquite by Kirkland . I’m giving you the exact spice and brand so you can find it if you are a Costco member. OR,  look for a dry seasoning mix in the grocery store like McCormicks smoke house Maple seasoning. I have used that in a pinch. It’s a close second to Sweet Mesquite but not as good in my opinion for this recipe.

Your salad should still be good if you find a spice you like that is smoky and sweet too with a Mesquite taste. DO NOT USE LIQUID SMOKE! I have tried it when I was out of sweet mesquite. Not a good substitute!

Smoky Potato Salad

Smoky Potato Salad with Sweet Mesquite. Delicious!!

Here are  the Sweet Mesquite ingredients for you so you can see what’s in it.

Sea salt, spices (black pepper, chili pepper, red pepper, oregano), dehydrated vegetables (onion, garlic, red bell pepper), demerara sugar, natural mesquite smoke flavor, citric acid, silicon dioxide added to prevent caking.

Smoky Potato Salad Recipe:

Potato salad doesn’t need too much stuff in it. Dave is always reminding me to keep it simple. He prefers this simple version that shows off the spuds.

Salads, in general, are more art than science, in my kitchen. I enjoy the creative process of combining what’s in my kitchen and garden to make delicious concoctions the family loves to eat.

Potato salad is very versatile and forgiving. Go ahead and experiment with this recipe. If you want to muscle up the smoky flavor, add 1 Cup of chopped cooked bacon or honey ham. The added smoky overtones and meat would be great in this recipe! (Yes, I have made it this way too).

I’ve given you two options for the salad dressing. Make it with mayonnaise ( here is our healthy Homemade Mayonnaise recipe) for the creamiest dressing result. That’s what I did today. The greek yogurt sour cream option is also very good if you’re not a mayo fan.

Smoky Potato Salad

Smoky Potato Salad

Instructions:

BEFORE SALAD ASSEMBLY:

I have decided to share my favorite instant pot hack for this recipe. It will make the prep for potato salads much easier than the standard pot of water on the stove. So if you have an instant pot, life just got easier again. (I love my instant pot)

INSTANT POT HACK:

Prep the potatoes by cutting off all bad spots and eye holes. peel as desired. If the potatoes are uneven in size cut the large ones in half.

  • Wash and peel (IF peeling) the potatoes.
  • Add 1 Cup water to the bottom of your instant pot.
  • Set the trivet over the water.
  • Stack the potatoes (I leave small one whole and cut big ones in half) in the instant pot.
  • Add whole unpeeled raw eggs now if there is room. Just set them right on the potatoes.
  • Lock and seal the lid. Set it to manual on high pressure for 5 minutes.
  • When the pressure cooker is done allow to natural release 5 minutes. Now quick release.
  • Open the lid and remove the eggs to ice cold water. Peel them under cold running water. It’s SO easy to peel instant pot boiled eggs! Chill in the fridge until fridge temp.
  • IF the potatoes are done to your desired tenderness, Pour the cooked potatoes into a large bowl to cool. Refrigerate until chilled.
  • IF the potatoes need more time in the instant pot. Add 1/2 Cup water and set the pot on manual high pressure for another 5 minutes. Now quick release and check again. They should be done. Chill.

If you DON”T have an instant pot proceed as follows:

Prep the potatoes by cutting off all bad spots and eye holes. peel as desired. If the potatoes are uneven in size cut the large ones in half.

  • Set a large pot on the stove with about 8 quarts of water, the potatoes and eggs at high heat.
  • Once boiling Reduce the stove heat to medium and cook about 20 minutes until potatoes are tender.
  • Make sure the potatoes are tender to the middle by piercing a few with your sharp thin knife when boiling.
  • Remove from heat and drain the potatoes and hard boiled eggs. (I dump mine into a large colander) in a big pot of cold water.

Do not over boil or this salad will be a really great friend of mashed potatoes! Similarly, boil the eggs until completely hard in the middle, about 20 minutes on medium heat. Cool the potatoes and eggs completely before assembling the salad. I often do the potato and egg boiling the night before or morning of the day I want to serve it. 

  • Peel and chop the eggs small
  • Chop the potatoes into bite sized pieces. Leave the skins on for better nutrition and some color pop IF:
    • The potato skins are thin,
    • The skins stay on the potato when it’s cut up, remove the large straggling pieces of skin that float in the salad.
  • Chop fine all the other vegetables and add ins.  Load all of these ingredients into a large bowl and lightly mix.
Smoky Potato Salad

Smoky Potato Salad

 Making the salad dressing:

  • Whisk the ingredients together and pour over the vegetables. Refrigerate.
  • Remember, this is a forgiving, versatile salad.
    • Potatoes absorb seasoning flavors and moisture
    • Best to let it set and then adjust the seasonings before serving if the flavor needs brightening
Smoky Potato Salad Dressing

Smoky Potato salad dressing is full of delicious smoky flavor. The texture is creamy and smooth. Perfect for potato salad!

The thing about salad dressing is that it sets the tone for the flavor of this whole creation. You can go a lot of different ways with this. Just be careful not to mix up the flavor tones too much. It’s sort of like mixing paint colors.

Various shades add compliments to each other. Even bold contrasts can work. But after a while, if it loses focus, the whole thing turns a muddy brown. Not so great on an artist palette; or in your palate either.

For this reason I’ve learned from way too much experimenting to go with a focus. Keeping the dressing simple works best!

Smoky Potato Salad

Smoky Potato Salad

Nutritional Information:

Recipe yield-15 1 Cup Servings:

366 Calories/ Serving

  • Fat           27 grams
  • Carbs      23 grams
  • Protein     7 Grams

Creamy Smoky Potato Salad. Filling, flavorful delicious potato salad made with red boiler potatoes and a smoky twist in the salad dressing. This potato salad is amazing as a grill side or light lunch.  I’ve added Instant Pot hacks to make this process very easy for you.

    Smoky Potato Salad
    Yield: 15 servings

    Smoky Potato Salad

    Prep Time: 45 minutes
    Cook Time: 20 minutes
    chilling time: 1 hour
    Total Time: 2 hours 5 minutes

    Creamy Smoky Potato Salad. Filling, flavorful delicious potato salad made with red boiler potatoes and a smoky twist in the salad dressing. This potato salad is amazing as a grill side or light lunch.  I've added Instant Pot hacks to make this process very easy for you.

    Ingredients

    Salad ingredients:

    • 3 lbs red boiler potatoes
    • 10 hard boiled eggs
    • 6 baby garlic dill pickles-chopped small
    • 2 ribs celery-minced
    • 1/2 Cup onion-minced
    • 1 large sweet bell or Pasilla pepper

    Dressing Ingredients:

    • 2 Cups Mayonnaise OR, 1 Cup Greek yogurt and 1 Cup sour cream
    • 4 Tablespoons apple cider vinegar
    • 2 Tablespoons Sweet Mesquite seasonings
    • Salt and pepper to taste

    Instructions

    1. Wash and peel (IF peeling) the potatoes.

    Stove Top Instructions:

    1. MY FAVORITE WAY TO BOIL POTATOES AND EGGS ON THE STOVE:
    2. Set a large pot on the stove with about 8 quarts of water, the potatoes and eggs at high heat. 
    3. Once boiling Reduce the stove heat to medium and cook about 20 minutes until potatoes are tender.
    4. Make sure the potatoes are tender to the middle by piercing a few with your sharp thin knife when boiling. 
    5. Remove from heat and drain the potatoes and hard boiled eggs. (I dump mine into a large colander).
    6. Remove the eggs to a big pot of very cold water.
    7. Cool potatoes and eggs thoroughly so they are easy to handle.

    For The Instant Pot:

    1. Add 1 Cup water to the bottom of your instant pot.
    2. Set the trivet over the water.
    3. Stack the potatoes (I leave small one whole and cut big ones in half) in the instant pot.
    4. Add whole unpeeled raw eggs now if there is room. Just set them right on the potatoes.
    5. Lock and seal the lid. Set it to manual on high pressure for 5 minutes.
    6. When the pressure cooker is done allow to natural release 5 minutes. Now quick release.
    7. Open the lid and remove the eggs to ice cold water. Peel them under cold running water. It's SO easy to peel instant pot boiled eggs! Chill in the fridge until fridge temp.
    8. IF the potatoes are done to your desired tenderness, Pour the cooked potatoes into a large bowl to cool. Refrigerate until chilled.
    9. IF the potatoes need more time in the instant pot. Add 1/2 Cup water and set the pot on manual high pressure for another 5 minutes. Now quick release and check again. They should be done. Chill and proceed with recipe.

    Salad Assembly:

    1. Mince the other vegetables fine
    2. Cut the eggs and potatoes to small bite size pieces
    3. Combine eggs, potatoes and other vegetables into a large bowl. Stir thoroughly and cool in the fridge.

    Salad Dressing:

    1. Whisk together the dressing ingredients and pour over the cooled potato mixture.
    2. Refrigerate until serving time. Enjoy!

    Nutrition Information

    Yield

    15

    Serving Size

    1

    Amount Per Serving Calories 399Total Fat 30gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 21gCholesterol 151mgSodium 293mgCarbohydrates 22gFiber 2gSugar 3gProtein 10g

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    The Best Homemade Potato Salad-Pin Image

    Creamy Smoky Potato Salad. Filling, flavorful delicious potato salad made with red boiler potatoes. I’ve added a smoky twist in the salad dressing. This potato salad is amazing as a grill side or light lunch.

    source for this potato salad recipe: years and years of experience!

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    Sunday 1st of July 2018

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    The Spice People

    Thursday 10th of August 2017

    Now that's what we call smoky creamy! Thanks for sharing this unique blend of ingredients.

    Diane

    Thursday 10th of August 2017

    Hi Spice People. Thanks for stopping by. This is an old family favorite. Hope you enjoy it as much as we do. Have a great day!

    Manila Spoon

    Friday 5th of August 2016

    That looks so creamy and tasty! A must-try!

    Diane

    Friday 5th of August 2016

    Hi Abigail, This is a really good potato salad recipe if you like a bit of smoke in it. Enjoy!

    Megan @ MegUnprocessed

    Wednesday 3rd of August 2016

    Family recipes are the best! You are so lucky to have a bountiful fresh crop!

    Diane

    Thursday 4th of August 2016

    Hi Megan, We feel the same way. Our garden provides us with so much great food!

    Lane & Holly @ With Two Spoons

    Tuesday 2nd of August 2016

    This looks SO good-I love potato salad!

    Diane

    Wednesday 3rd of August 2016

    Thank you Lane & Holly, This is a family favorite :)

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